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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Media Agribisnis Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Pengabdian Perikanan Indonesia Jurnal Pengabdian kepada Masyarakat Jurnal Nauli Jurnal Media Akuakultur Indonesia Jurnal Cakrawala Ilmiah Jurnal Pengabdian Mandiri Room of Civil Society Development JICS : Journal Of International Community Service Journal of Aceh Aquatic Sciences Room of Civil Social Development
Bahtiar Hamar
Program Studi Pengelolaan Sumberdaya Perairan Fakultas Pertanian Universitas Muhammadiyah Buton, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Journal : Room of Civil Society Development

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Diversivikasi Olahan Pangan Lokal Ubi Kayu di Desa Kaongkeongke Kecamatan Pasarwajo Kabupaten Pasar Wajo Azizu, Azelia Monica; Purnamasari, Wa Ode Dian; Hamar, Bahtiar; Bone, Abdul Hadi; Cahyani, Waode Sitti
Room of Civil Society Development Vol. 1 No. 6 (2022): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.676 KB) | DOI: 10.59110/rcsd.54

Abstract

Development of processed cassava commodity products so that it can improve the quality and high selling value when marketed by the community, especially cassava farmers. This effort is one of the strategies in maintaining and realizing food security through cassava diversification. This community service activity is to improve the skills of the community or cassava farmers in managing it into various foods that have high selling values with training. Service activities are carried out in Kaongkeongke Village, Buton Regency. The activity starts with the preparation of the materials and tools used. Next, the process of pounding the cassava becomes smooth to extract the starch which will be used as the basic ingredient for cake dough. After that all the wok is mixed to become a dough and steamed at a temperature of 80 - 100 oC. This training was carried out quite well and many people and cassava farmers attended and were enthusiastic in asking questions, so that the knowledge given in the form of training could be easily accepted by the participants.
Co-Authors Abdul Hamid Aliani Aliani Alzarliani, Waode Arfandi Arfandi, Arfandi Azelia Monica Azizu Azizu, Azelia Monica Bone, Abdul Hadi Cahyani, Wa Ode Sitti Cahyani, Waode Sitti Eca Farman Kabaena Edy, Safrin Failu, Ismail Findra, Muhammad Nur Ihsan, Fadhli Insani Junaidin Sirza, La Ode Muhammad Kasman Kasman L.M. Junaidin Sirza Lukman Adrian Saputra Maghfira Pathiha Nabil Zurba Pramithasari, Febi Ayu Purnamasari, Wa Ode Dian Ridwan Hasan Safrin Edy Salmatia Salmatia Salmatia Salmatia Sariafriani Amran Sirza, La Ode Muhammad Junaidin Sitania, Yusti Wa Ode Al Zarliani Wa Ode Dian Purnamasari Wa Ode Sitti Cahyani Yusti Sitania